Microwaves are a handy one-stop shop for many meals. They heat food quickly, using less energy than conventional ovens do. They also save on kitchen space, especially if you have tight cabinets or a small apartment. But microwaves aren’t without their downsides: They can leave food feeling wet or soggy, and some can have off flavors. So what’s the best model to buy? We combed through lab testing results to find the most reliable models, then narrowed the options based on size, power level and functions.
The first microwaves were developed at the beginning of World War II. Physicists John Randall and Harry Boot invented the cavity magnetron tube–the key component of the microwave oven–at Birmingham University in England in 1940, which they used to detect enemy aircraft and ships.
In the microwave oven, the electromagnetic fields cause molecular changes that essentially saturate water molecules in food. This makes proteins more hydrophobic, so they interact with low polar solvents more strongly and become disordered (67). Protein denaturation and aggregation reduces enzyme activity and changes the flavor of foods.
When you microwave foods, the surface and edges of the dish warm up faster than the interior. Stirring and flipping them helps redistribute the heat. A high power setting and long cooking times can scorch foods. Choosing a lower-percentage power setting and shorter cooking times can prevent this from happening.